Roy estimates that the rum is probably around 100 proof due to extra fermentation within the barrel, but if this is the case one wouldn’t know by the burn, which was minimal.

Great story on your visit to Roys Dood!…I’ve lived for 10 years not too far from there and have not made it yet. You give me inspiration to get my ass over there finally..as well as a trip to Orient Beach too! One small techy note on Roys comments above….Nothing is “fermenting” in a barrel of alcohol that strength..Even the new “super” yeasts die after about 20%-25% alcohol by volume…We’ll leave it to Roy weaving a nice web of lore. Very Island like of him!